Ingredients

• 12 oz Swede, cut into ¾" (2 cm) chunks
• 8 oz Potatoes, cut into ¾" (2 cm) chunks
• 8 oz Carrots, cut into ¾" (2 cm) chunks
• 1 Large leek, sliced
• ½ Small cauliflower, broken into florets
• ¾ pt Vegetable stock or water
• 2 oz Butter or margarine
• 2 oz 100% wholemeal flour
•   Milk, enough to make stock up to ¾ pt (450 ml)
• 6 tbsp Chopped parsley
• 1 tsp Lemon juice
•   Salt & pepper, to taste

Method

1. Cut the vegetables into ¾" (2 cm) chunks. Break the cauliflower into small florets.
2. Bring the stock to the boil in a large saucepan, add the swede and carrots, return to the boil, then add the potatoes and simmer for 5 minutes.
3. Add the leeks and cauliflower and cook for a further 3-5 minutes, until just tender but still crisp.
4. Drain, reserving the stock. Keep the vegetables warm.
5. Melt the butter in the saucepan, stir in the flour and cook for 1 minute.
6. Make the reserved stock up to ¾ pt (450 ml) with the milk. Add the stock and milk, stirring, and bring to the boil.
7. Reduce the heat, add the chopped parsley, lemon juice and salt and pepper, and simmer for 2-3 minutes.
8. Pour sauce over the vegetables and serve at once.

Notes